“You can cook a pork loin or pork tenderloin to medium—people don’t know that,” says the Ecuadorian-American chef, who helms Amada, Distrito, Tinto and more restaurants in Philadelphia and the tristate area. “When you overcook pork, it gets dry and unappealing. It doesn’t have to be that way.”
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During a recent dinner at New York’s Amada location, Garces prepared perfectly tender and crispy pork ribs using his favorite technique for the meat—sous vide. The method involves vacuum-sealing food in a plastic pouch, then placing it in a water bath or steam for an extended period.